Chef Canora: Mayonnaise

Deconstructing Steak Sauce

Chef Tsai used elements of molecular gastronomy — gelatin, xanthan gum, liquid nitrogen — to turn steak sauce into a carpaccio. "The sauce was the steak, the steak was the cheese and the cheese was the sauce." — Chef Tsai

Ready, Set

Chef Tsai and Chef Estes take one final second to plot their shopping game plans. "The thing that I love about the fair is all the fried food. There's nothing better than crispy, salty, fried goodness." — Chef Estes